Sunday Any Day Spaghetti Ragu Recipes

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SPAGHETTI WITH RAGU RECIPE



Spaghetti with Ragu Recipe image

Ragu is easy to make and delicious to eat. Serve it with your favorite pasta for a dish that's elegant but kid-approved.

Provided by Wendy

Categories     Main Course Recipes

Time 2h15m

Number Of Ingredients 13

3 stalks celery (chopped)
2 medium onions (chopped)
2 medium carrots (chopped)
4 cloves garlic (minced)
2 oz pancetta (ground or finely chopped)
1/2 lb ground beef (at least 95% lean)
1/2 lb ground pork
3 oz tomato paste
3/4 reduced fat milk
1/4 cup dry white wine
1/2 cup water
Salt and pepper to taste
8 oz whole wheat spaghetti

Steps:

  • Combine the celery, onion, carrots and garlic in a food processor. Process until minced.
  • In a large stock pot, cook the pancetta, beef and pork.
  • Continue to cook until the meat is cooked through and no longer pink. Break up the meat while cooking into small crumbles.
  • Then add the vegetables to the pot and cook for 5-7 minutes, or until soft.
  • Add the tomato paste, milk, wine and water.
  • Stir to combine, then bring to a boil.
  • Reduce heat, cover, and simmer for at least 90 minutes.
  • Season with salt and pepper.
  • While sauce is cooking, prepare the spaghetti according to package directions.
  • Serve the pasta topped with the ragu.

Nutrition Facts : Calories 314.34 kcal, Carbohydrate 25.53 g, Protein 15.53 g, Fat 15.46 g, SaturatedFat 4.68 g, TransFat 0.25 g, Cholesterol 43.52 mg, Sodium 451.28 mg, Fiber 0.59 g, Sugar 1.85 g, UnsaturatedFat 7.69 g, ServingSize 1 serving

SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)



Sunday Gravy and Macaroni (Spaghetti, really) image

On Sundays my grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow-cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meatballs. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel in 30 minutes.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 BIG Servings

Number Of Ingredients 18

1 pound spaghetti
1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce
3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
5 cloves garlic, chopped, 3 for sauce, 2 for meatballs
1 small onion, minced
1 cup beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
Several leaves fresh basil, torn or chopped, a handful
1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter
1 egg
1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table
1/2 cup Italian bread crumbs, 3 handfuls
1 loaf crusty Italian bread, for serving

Steps:

  • Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
  • Preheat oven to 425 degrees F.
  • Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
  • Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
  • To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

TUSCAN SAUSAGE RAGU



Tuscan Sausage Ragu image

A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.

Provided by TerryWilson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 6h35m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
1 pound bulk sweet Italian sausage
1 pound bulk hot Italian sausage
1 large red onion, diced
2 ribs celery, diced
3 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can Italian-style diced tomatoes, undrained
1 (28 ounce) can tomato sauce
salt to taste
1 cup heavy cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
  • Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g

SUNDAY RAGù



Sunday Ragù image

Provided by Gina Marie Miraglia Eriquez

Categories     Sauce     Soup/Stew     Beef     Tomato     Sausage     Simmer     Gourmet

Yield Makes 12

Number Of Ingredients 21

For tomato sauce:
5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
1/2 cup olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 Turkish bay leaf or 1/2 California
For beef braciole:
4 garlic cloves, minced
1/2 cup finely chopped flat-leaf parsley
1 cup grated Pecorino Romano (2 ounces)
3 ounces thinly sliced pancetta, finely chopped
1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
Reserved meat mixture and frying oil from polpette
1/2 cup olive oil for frying, divided
1 pound sweet Italian sausage links
1 pound hot Italian sausage links
1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
2 pounds country-style pork ribs
Equipment: kitchen string
Accompaniment: fresh egg fettuccine

Steps:

  • Make tomato sauce:
  • Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
  • Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
  • Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
  • Make braciole while sauce simmers:
  • Stir together garlic, parsley, cheese, and pancetta.
  • Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
  • Make meatballs:
  • Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
  • Cook meats:
  • Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
  • Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
  • Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
  • Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
  • Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
  • Finish ragù:
  • Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
  • Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.

SUNDAY/ ANY DAY SPAGHETTI #RAGU



Sunday/ Any Day Spaghetti #Ragu image

Ragú® Recipe Contest Entry. All the favorite Italian flavors are prominent in this easy but impressive recipe. This recipe leaves you with a wonderful mouth feel with the slurp of spaghetti, crunch of the breadcrumbs and the ingredients that screams comfort; when you break the yolk down over, it's perfection on a plate!

Provided by bellasbanquet

Categories     Sauces

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

1 lb spaghetti
4 hot Italian sausage links
1/4 cup dry red wine
1 (12 ounce) jar Ragú® Pasta Sauce
1/3 cup Italian style breadcrumbs
1 tablespoon fresh parsley, minced
2 garlic cloves, minced
1 tablespoon butter
4 eggs

Steps:

  • In a large pot of salted boiling water, cook spaghetti according to package directions for al dente.
  • Cut sausages about ½ inch pieces. In a large skillet on medium heat cook sausage until browned on all sides (3-4 minutes), deglaze pan with wine and let cook a couple of minutes, stir in Ragu® Sauce and simmer for 5-7 minutes.
  • In a small fry pan add breadcrumbs and toast on medium low heat for a couple of minutes or until toasted, stirring frequently. Take off the heat add in garlic and parsley and mix together. Set aside.
  • In a frying pan with butter, on medium heat, cook eggs to over easy.
  • Place cooked and drained spaghetti into pan with Ragu® Sauce and stir to combine, place on serving plate/plates. Top spaghetti with toasted breadcrumbs then eggs. Serve and Enjoy!

SUNDAY RAGU



Sunday Ragu image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 21

8 slices cappicola
8 slices Parmigiano-Reggiano cheese
2 cloves minced garlic
2 tbs chopped fresh parsley
2 pounds ground beef
1 cup bread crumbs
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 teaspoons chopped garlic
salt to taste
fresh ground pepper
6 eggs
1/2 cup water
1/2 cup grated Parmesan cheese
Oil, for frying
3 pounds hot or mild Italian sausage
Oil, for frying
1 tablespoon olive oil
1/4 onion, chopped
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes

Steps:

  • Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
  • In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
  • In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
  • In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.

WONTON SPAGHETTI #RAGU



Wonton Spaghetti #Ragu image

Ragú® Recipe Contest Entry. When my children were young I discovered if I wanted them to try something new all I had to do was "make it small" (their size) or put a toothpick in it. These wonton cups are just the right size for little hands. Fun and easy to make and eat.

Provided by zarlene

Categories     Sauces

Time 20m

Yield 1 per person, 12 serving(s)

Number Of Ingredients 10

12 wonton wrappers
1/2 lb Italian sausage
1/4 cup onion, diced
2 garlic cloves, crushed
2 tablespoons grated ginger
1/4 cup hoisin sauce
1 cup Ragú® Pasta Sauce (chunky tomato, garlic and onion)
2 tablespoons finely chopped cilantro
1 1/2 cups cooked spaghetti squash
1/2 cup crumbled feta cheese

Steps:

  • Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate.
  • In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells ½ full with squash and top with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 17.2, Sodium 432.6, Carbohydrate 10, Fiber 0.5, Sugar 2, Protein 5.7

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Top Asked Questions

How to cook Ragu with Ragu sauce?
Add the salt Heat over medium to medium high heat until the meat is just past pink. Use your spoon to break the meat up into smaller pieces and stir meat and flip over frequently. When just past pink, add the jarred Ragu sauce all at once.
What is Ragu spaghetti sauce made out of?
Made with just the right amount of herbs, this copycat Ragu spaghetti sauce combines canned tomato sauce & fresh tomato for a silky sauce. Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is tender.
How to cook spaghetti with sausage and meat?
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes.
How long do you cook spaghetti sauce for?
Add the onion and garlic and saute for a few minutes until the onion is tender. Add the rest of the ingredients, bring to a boil, then reduce heat to a simmer and cook uncovered for about 30 to 45 minutes or until the sauce is thickened.

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